Lasagna with Kale, Zucchini and Garden Herbs

Boil the kale leaves in salted water for about a minute. Then place on paper or clean dish towel and roll and squeeze dry. Set aside until ready to layer. Saute the garlic, zucchini, onion in olive oil for 5-7 minutes, or until opaque. Add the crushed tomatoes and let simmer another 4-5 minutes. Set aside until ready to layer. In a mixing bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese and the chopped fresh herbs. Set aside until ready to layer. Preheat the oven to 350. Layer in a lasagna pan, or a 9×13 baking dish…noodles, cheese, kale, sauce…repeat. Top with the remaining 1 cup mozzarella cheese. Bake at 350 for 40-45 minutes, or until cheese begins to golden on top. Let cool slightly before serving. Enjoy as is for a one-dish dinner, with a side salad or fresh fruit.